Stuffed shells without cooking

Ingredients:

• 340 g large pasta shells
• 2 cloves garlic, crushed
• 1 large egg
• 450 g ricotta
• 0.5 tbsp. grated parmesan
• 220 g semi-skimmed grated mozzarella (about 2 cups)
• 3 tbsp fresh parsley, chopped
• 1 can (680 gr.) marinara sauce

Preparation:

1. Preheat oven to 200°C.
2. In a large bowl, combine the garlic, egg, ricotta, Parmesan, 1/2 cup mozzarella, 2 tablespoons parsley, a large pinch of salt, and a few grinds of freshly ground black pepper. Transfer the mixture to a zip-lock plastic bag and snip the corner to create a 1/4-inch (0.5 cm) opening.
3. Spoon 1/2 cup marinara sauce into the bottom of a 9 x 13-inch baking dish and spread evenly. Fill the shells with the ricotta mixture and arrange them, openings side up, in the baking dish. Cover with the remaining sauce and 1/2 cups water.
4. Cover the pan with foil and bake for 1 hour. Remove the foil, sprinkle the shells with the remaining 1.5 cups of mozzarella, and bake until almost all the liquid has evaporated and the cheese is golden brown, about 10 minutes more. Let cool for 10 minutes. Sprinkle with the remaining parsley before serving.